ASIAN-STYLE CHICKEN NUGGETS
Steps:
- In a large ziploc bag, whisk together the rice vinegar, soy sauce, mirin, sesame seed oil, garlic, ginger and green onions. Combine the marinade and chicken; marinate around 2 hours, turning the bag occasionally if you remember to.
- Drain the chicken from the marinade.
- In a bowl, combine the chicken and the flour.
- Heat peanut oil in a cast iron skillet to 350 degrees. Add the chicken and fry until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate.
- To make the glaze, combine the rice vinegar, sugar, lemon zest and juice, cornstarch and 2 tablespoons water over medium low heat. Bring to a boil, simmering until thickened, about 1-2 minutes.
- Serve the chicken nuggets immediately, tossed or drizzled with the lemon glaze.
CHINESE CHICKEN NUGGETS
This gluten free recipe is great to use for Chinese stir fries calling for breaded chicken pieces like sweet and sour or sticky chicken. I also serve them to my young nephews who like them way better than the ones mommy buys at the store. They like to dip them in honey or ketsup. I like to dip them in a spicy coriander sauce.
Provided by King Jay II
Categories Chicken Breast
Time 1h50m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken pieces in a plastic baggie and add the Buttermilk. Marinade in the buttermilk for 4 to 24 hours.
- Next add the Cornstarch, Corn Flour, Rice Flour, Potato Flour, Ground Mustard, Salt and Pepper in a large bowl and mix thoroughly. In a separate bowl stir the Eggs and Sesame Oil, together to form an egg wash.
- First coat some of the chicken in the Flour mix; Second dip them in the Egg wash (add more eggs if needed); Third coat in the Flour mix for a second time. Place in a 350 degree fryer for 2 to 3 minutes until golden brown. Do not crowd.
- This recipe can be cut in half to prepare a smaller amount of chicken. We prepare a large amount and freeze the pieces once cooked. To use frozen pieces deep fry for about a minute or place on a Pizzazz. These can be used as straight up chicken nuggets or used in stir fry for Chinese.
PANKO CHICKEN NUGGETS
Few foods are more kid-friendly than nuggets, but do you ever wonder what's in them? Rest assured with these easy homemade ones. They can be breaded in advance and fried up the day of, or just bread and fry them the night before for maximum convenience. Buttermilk and panko makes them both tender and crispy, and your kids will love them
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk the egg and buttermilk in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients. Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, Italian seasoning, and salt and pepper, to taste. Set a rack on a cookie sheet lined with paper towels.
- Heat oil in a large skillet over medium heat. Lift chicken from buttermilk, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides.
- Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side. Transfer chicken to the rack to cool. Place in sealed container. Pack in a lunch box with their favorite veggies and ranch, honey mustard or barbecue sauce for dipping.
Nutrition Facts : Calories 408 calorie, Fat 24 grams, SaturatedFat 2.5 grams, Cholesterol 108 milligrams, Sodium 329 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 28 grams, Sugar 1 grams
CHICKEN NUGGETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a plastic bag, mix the flour, seasoned salt and some salt and pepper. In a bowl, mix the eggs with 2 tablespoons water. In a separate bowl, add the breadcrumbs.
- Shake the chicken pieces in the bag to coat. In batches, dip them in the egg wash, then in the breadcrumbs.
- Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if needed, until golden brown and cooked through, a couple minutes per side. Drain on a paper towel and serve with ketchup.
CHICKEN NUGGETS
These are really easy and taste great! Kids love them!
Provided by Megami
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Rinse chicken with cold water and pat dry with paper towels. Cut into 1x1x1/2 inch pieces.
- Fill a deep fryer with corn oil, no more than 1/3 full. Heat to medium heat.
- Place egg and water in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed.
- Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels.
Nutrition Facts : Calories 320.1 calories, Carbohydrate 9.2 g, Cholesterol 118.4 mg, Fat 17.7 g, Fiber 0.7 g, Protein 29.7 g, SaturatedFat 3.1 g, Sodium 953.1 mg, Sugar 0.1 g
BEST AND EASIEST CHICKEN NUGGETS
Simple, super easy, quick, delicious, and pretty healthy, too!
Provided by Samantha
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 31m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with aluminum foil; place a wire cooling rack on top and spray with cooking spray.
- Put chicken into a gallon-size resealable plastic bag. Add ranch dressing; seal and shake bag to coat chicken evenly.
- Mix panko, Parmesan cheese, garlic powder, and parsley together in a bowl; pour into bag with chicken. Seal and shake bag to coat thoroughly. Remove from bag; place on rack in a single layer.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn broiler on high; broil until crispy, about 1 minute.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 14.3 g, Cholesterol 64.2 mg, Fat 14.3 g, Fiber 0.1 g, Protein 25 g, SaturatedFat 4.2 g, Sodium 478.3 mg, Sugar 0.9 g
ADDICTING CHICKEN NUGGETS
Make and share this Addicting Chicken Nuggets recipe from Food.com.
Provided by OSUChrissy
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken into 1-inch pieces.
- Heat 3 inches oil in large heavy saucepan over medium-high heat until oil reaches 375°; adjust heat to maintain temperature.
- Meanwhile, beat egg and water in large bowl until well mixed.
- Add flour, salt and pepper stirring to form smooth batter.
- Dip chicken pieces into batter, draining off excess.
- Fry chicken, a few pieces at a time, in hot oil about 4 minutes or until golden brown.
- Drain on paper towels.
- Serve with sauce of your choice.
Nutrition Facts : Calories 359.9, Fat 29.5, SaturatedFat 4.1, Cholesterol 61, Sodium 368.7, Carbohydrate 9, Fiber 0.3, Sugar 0.1, Protein 14.5
ASIAN CHICKEN NUGGETS
A great dinner or delicious snack for the kids (and adults) anytime. The nuggets are crispy and have a nice juicy interior! Enjoy!
Provided by TasteTester
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, toss chicken with rice vinegar, greens onions, ginger, soy sauce, 1/2 teaspoons salt, and 1/4 teaspoons pepper; chill 1/2 hour to 8 hours. Drain checken well; discard marinade. Dip chicken in crumbs OR Panko; shake off excess.
- Heat 2 tbsps. oil in a non-stick skillet over medium-low heat. Cook 1/3 to 1/2 of the chicken without crowding until no longer pink in the center, about 2-3 minutes per side; drain on paper towels. Repeat until all chicken is used.
CHICKEN KARAAGE (JAPANESE CHICKEN NUGGETS)
Chicken karaage is quite common in Japan and easy enough to buy at any convenience store or grocery store. I liked it quite a lot, and when I came home, I scoured the internet for recipes and found one that turned out pretty good. Once I knew the ingredients, I stopped using the recipe altogether, so all my measurements are approximate (since it's simply marinade, they don't exactly matter so much anyway!) Generally in Japan, karaage is made using dark meat. I prefer using white meat, so that is what is included in this recipe. You can use whichever you prefer. Also, you do not need a deep fryer. I have included directions for fryer and skillet.
Provided by Bobbles
Categories Chicken Breast
Time 2h10m
Yield 14-28 nuggets, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the chicken into large, bite-sized pieces. Place into a large zip-top bag or bowl.
- Measure the 1/2 cup of soy sauce and add the grated ginger, garlic, salt and pepper. Pour over the chicken. Mix together well by stirring (bowl) or kneading with your hands (bag) so that everything is coated well. Cover the bowl/zip the bag and put it in the refrigerator for about 1 hour to marinate.
- In a medium bowl mix 1 part corn flour and 1 part white flour. There is no way to know exactly how much you will need, so keep the bags and a measuring spoon at the ready in case you run out.
- After 1 hour, remove the chicken from the refrigerator. Remove the chicken from your bowl or bag and coat in the flour mixture. Set aside. (Remember that there may be bits of ginger or garlic stuck to your chicken, so if you want to remove it, do so either before or during flouring.) I recommend dipping the chicken in flour a second time before frying.
- FOR DEEP FRYER. --Set your fryer to 350 degrees F and deep fry in vegetable oil until the nuggets are golden brown, about 5 minutes.
- FOR SKILLET. --Fill a deep skillet with about 1 inch of vegetable oil and set to high heat. (The temperature is good when a drop of water sends you running to duck and cover. That or you can use a thermometer.) Add as many nuggets as can comfortably fit in the pan at one time. They probably will not be completely covered in oil.
- After about 2 minutes (or when the part submerged in oil looks a tasty brown color), use a pair of tongs to turn each nugget over. You will have to keep a close eye on the nuggets, especially the small ones that will cook faster. When they look done, remove them to a plate prepared with paper towels to sop up excess oil. Repeat until all nuggets are fried.
- Serve with the side of your choice and a slice of lemon (optional).
Nutrition Facts : Calories 308.7, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 4115.5, Carbohydrate 7.6, Fiber 0.9, Sugar 1.4, Protein 38.4
THE BEST EVER CHICKEN NUGGETS
This recipe has been in our family for years. The only problem with it is that there's never enough. It's great for parties, too.
Provided by Nichole
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
- Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
- Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.
Nutrition Facts : Calories 514.9 calories, Carbohydrate 51.2 g, Cholesterol 162.2 mg, Fat 17.8 g, Fiber 2.4 g, Protein 35.6 g, SaturatedFat 3.3 g, Sodium 4174.7 mg, Sugar 0.4 g
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